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from "Real Simple® magazine"

Hands-on time: 15 minutes
Total time: 40 minutes

Serves 6 to 8

1 tablespoon unsalted butter
1/2 cup plus 2 tablespoons olive oil
1/2 large yellow onion, finely diced
1 teaspoon sugar
1 teaspoon kosher salt
1/2 cup sherry vinegar
1/4 teaspoon black pepper
2 pounds green beans, trimmed
2 teaspoons grated orange zest

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In a large skillet over medium heat, heat the butter and 2 tablespoons of the oil. Add the onion, sugar, and 1/2 teaspoon of the salt. Cook, stirring occasionally, for 25 minutes. Add the vinegar. Cook, stirring, for 1 minute. Add the remaining oil, 1/4 teaspoon of the salt, and the pepper. Transfer half the mixture to a blender and puree, then return to skillet. Meanwhile, cook the green beans with the remaining 1/4 teaspoon of salt in boiling water until tender, about 4 minutes. Transfer to a bowl of ice water. Drain and pat dry. Transfer to a serving bowl, toss with the onion mixture, and sprinkle with the zest.
Tip: To make this dish ahead of time, cook the green beans and make the vinaigrette early in the day and refrigerate them separately. Combine them just before serving.
CALORIES 199 (82% from fat); FAT 18g (sat 3g); PROTEIN 2mg; CHOLESTEROL 4mg; SODIUM 147mg; FIBER 4g; CARBOHYDRATE 9g

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Organic Yellow Onion, Medium - $2.29/lb
  Green Beans - $1.79/lb
  Juice Oranges Family Pack - $4.99/each
 each, Farm Fresh
  Capirete Vinagre de Jerez Sherry Vinegar - $3.99/ea
You May Already Have
  Breakstone's All-Natural Unsalted Butter - $2.99/ea
 2 sticks
  O-Live & Co. Extra-Virgin Premium Olive Oil - $8.99/ea
  Domino Granulated White Sugar - $2.49/ea
 2lb box
  Morton's Coarse Kosher Salt - $2.89/ea
  Gefen Ground Black Pepper - $2.69/ea
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